The details
During a July 15 council meeting, Neighborhood Services Manager Bryan Ruiz outlined proposed changes including:
- Shifting to a risk-based assessment for restaurant inspections
- Updating regulations on dogs on patios
- Allowing bake sales for nonprofits
- Modifying permits for temporary food events and mobile food units
Ruiz proposed inspection frequency changes categorize food establishments into three risk levels—high, medium and low risk—each with specified inspection requirements.
- High Risk: At least 3 inspections per year for high-volume food establishments, extensive food preparation, and locations with previous violations.
- Medium Risk: At least 2 inspections per year for schools, moderate food preparations, and fast food.
- Low Risk: At least 1 inspection per year for prepacked perishables, convenience stores, and low-volume food establishments.
Ruiz also proposed amendments including the creation of a new section specifically for mobile food units, providing clear and updated terms and definitions.
Additionally, the vending process for these units will be improved, extending from the current 11-month period to a 12-month annual permit.
Furthermore, redundancies in Chapters 144 and 90 will be removed to streamline regulations and ensure consistency.
Zooming in
Here are some other proposals Ruiz discussed with the council:
Dogs on patios
The proposed changes include removing the requirement for a variance to allow dogs in outdoor eating areas, aligning local regulations with recent state modifications that permit dogs in these settings.
Bake sales
Additionally, bake sales will now be allowed without being associated with a special event or falling under Texas cottage industry law.
This change specifically benefits nonprofit organizations, Ruiz said, by enabling them to sell nonperishable baked goods on private property.
Temporary Food Establishments
The new proposal Ruiz introduced a flat-rate permit that covers up to six events per calendar year, simplifying the process for temporary food establishments.
There will also be adjustments to fees for samplers that offer perishable foods–such as soups and dips–to better reflect the handling and safety requirements of these products, Ruiz said.
Frozen Desserts
The coliform count–which is a test that measures the concentration of coliform bacteria–standard for frozen desserts will be adjusted from 10 to 40 colony-forming units per 100 milliliters, aligning with state standards to ensure consistency and compliance, Ruiz said.
Permits will be suspended if a frozen dessert establishment receives three failed samples within an 18-month period, Ruiz said.
